Mango Salsa Recipe
Mango salsa is full of bright tropical flavors, perfect for topping chicken, salmon, fish tacos and more.
Servings: 8
Calories: 140
Equipment
Ingredients
- 2 large mangoes or 4 small, diced
- 1 red pepper diced
- ¼ cup red onion finely diced
- 1 jalapeno seeded and finely diced
- ½ lime juiced
- ¼ cup chopped fresh cilantro
- 1 clove garlic minced, or ¼ teaspoon garlic powder
- ½ tablespoon olive oil
- ½ teaspoon ground cumin
- ¼-½ teaspoon kosher salt or to taste
Optional Add-ins:
- 1 tomato diced, optional
- 1 cup cucumber diced
- 1 can black beans small can
- 1 avocado diced
Instructions
- Add diced mango to a large bowl. To dice the mango, place it on its side on a cutting board. Cut down each side of the pit. With each cut piece, cut diagonal lines ¼” apart, without cutting through the peel. Turn the piece ¼ turn and repeat to create a checkered pattern. Use a spoon to scoop the mango pieces out, or pop the mango and use a knife to release the pieces from the skin.
- To the mango in the large bowl, add the diced red pepper, onion, and jalapeno.
- Squeeze lime juice over the mango mixture. Add cilantro, garlic, oil, cumin, and salt. Carefully toss to combine. Taste, and add salt if desired.
- Rest for 30 minutes and serve.
Notes
- Ingredient amounts may be altered to taste.
- If making ahead, refrigerate in an airtight container for 2-3 days. For best quality, leave out the fresh tomato and avocado until just before serving.
Nutrition
Calories: 140 | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 281mg | Potassium: 481mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1112IU | Vitamin C: 42mg | Calcium: 37mg | Iron: 1mg